scholarly journals Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Marcello Alinovi ◽  
Massimiliano Rinaldi ◽  
Germano Mucchetti
Keyword(s):  
Shelf Life ◽  
Outer Part ◽  
Textural Properties ◽  
Starter Cultures ◽  
Spatial Inhomogeneity ◽  
Cheese Texture ◽  
The Matrix ◽  
Fresh Cheese

Crescenza cheese is a soft fresh cheese without rind, typically manufactured using a high amount of rennet. It is characterized by a fast proteolysis that causes changes in texture and leads to the so-called defect of “colatura” that is the tendency of the matrix to freely flow in the outer part of the cheese and generate spatial inhomogeneities into the cheese. In this paper, the textural properties of Crescenza were evaluated for cheeses manufactured using two types of rennet and starter cultures. Cheese texture was monitored during a 3-week shelf life considering a possible spatial variability of the matrix. At the beginning of the shelf life, a certain spatial inhomogeneity was observed from the center to the edge of the cheese block for all the trials. The firmness decreases from the center to the outer part of the block. During storage, hardness showed a decrease during 1st wk of storage; moreover, from days 7 to 21, cheese increased its hardness in the center and decreased it in the outer part of the block, resulting in a higher spatial inhomogeneity of the cheese. The textural measurements can be a useful tool to define the quality of Crescenza cheese during shelf life.

Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente

1999 ◽  
Vol 5 (2) ◽  
pp. 121-137 ◽  
Author(s):  
R. López-Fandiño ◽  
A. Olano
Keyword(s):  
Shelf Life ◽  
Thermal Process ◽  
Whey Proteins ◽  
Lipid Degradation ◽  
Uht Milk ◽  
Heat Stable ◽  
New Compounds

Selected indicators of the quality of processed milk are reviewed in three sections: indices of heat treatment, detection of adulterations and assessment of shelf life. The characterization of the thermal process to which milk was submitted can be achieved by measuring either the formation of new compounds (lactulose, furosine) or the degradation of thermolabile constituents (enzymes, whey proteins). The presence of certain compounds may indicate fraudulent additions committed for eco nomic reasons. Finally, residual or reactivated heat stable enzymes may cause serious storage defects in UHT milk and, therefore, the proteolytic and lipolytic activities and the degree of protein and lipid degradation are useful predictors of the shelf life. Different analytical methods for the determination of the selected quality indicators are also summarized.

scholarly journals Pengaruh Waktu Penyimpanan Ekstrak Rennet Abomasum Domba Lokal terhadap Kualitas Keju

1970 ◽  
Vol 2 (1) ◽  
pp. 30-38
Author(s):  
Trioso Purnawarman ◽  
Chairun Nisa ◽  
Karunia Maghfiroh
Keyword(s):  
Bitter Taste ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Milk Clotting ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Cheese Texture ◽  
Salty Taste ◽  
Fresh Cheese

The study was aimed to examine the storage effect of rennet extracted from abomasum of local sheep on the texture and organoleptic qualities of cheese including color, flavor, salty taste, and bitter taste. Ten samples of crude rennet extract were divided into two groups which each five samples were stored for 2 weeks and 24 weeks  respectively. The rennet extract was then used as milk clotting agent in cheese making process. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter in those processes. The fresh cheese was coated with beeswax and ripened for 20 days in refrigerator. The ripened cheese was analyzed for the quality. The texture was analyzed by using warner blatzer shear (INSTRON®) and the data were evaluated with completely randomized design (CRD). The result showed that both time storage of rennet extract were not significantly influence on cheese texture (P<0,05). The organoleptic tests of color, flavor, salty taste, and bitter taste were rated by 25 panelists and then the data were analyzed with Friedman test. The time storage of rennet extract resulted variation on organoleptic quality of cheese.  Descriptive statistical analyses provided information that each panelist has varied preferences on cheese samples. It can be concluded that the storage of rennet extract had no significantly influence on the texture of cheese and provided variation  on organoleptic test. Keywords: storage, rennet extract, cheese, organoleptic test

scholarly journals IMAGENS DIGITAIS NO ESTUDO DO ENVELHECIMENTO DO QUEIJO MINAS FRESCAL: UM ESTUDO COMPARATIVO SOBRE DIFERENTES EMBALAGENS

e-xacta ◽  
2016 ◽  
Vol 9 (1) ◽  
pp. 23
Author(s):  
Amanda Ribeiro de Jesus ◽  
Ana Clara Vidotti ◽  
Angela Maria Fernandes ◽  
Demetrius Dias Caldas Lopes ◽  
Fernanda Maria Vitor Silva ◽  
...  
Keyword(s):  
Outer Part ◽  
Microbiological Quality ◽  
Water Vapor Permeability ◽  
Principal Component ◽  
Vapor Permeability ◽  
Color Changes ◽  
Physical Chemical ◽  
Fresh Cheese ◽  
Belo Horizonte

<p>O objetivo do presente trabalho foi avaliar a influência de sacos plásticos de Polietileno de Baixa Densidade (PEBD) e embalagens a vácuo sobre a cor, a qualidade físico-química e microbiológica do queijo Minas frescal. Foram avaliados 10 queijos provenientes de 5 produtores artesanais da cidade de Belo Horizonte, adquiridos 2 dias após a fabricação. Os queijos foram divididos em dois grupos, cada qual com 15 unidades (três pedaços de cinco queijos), e acondicionados em geladeira a temperatura de 6 ºC até o momento dos testes. As análises de pH, teor de umidade, teor de gordura, microbiológicas e o estudo da cor foram feitos nos dias 0, 10 e 20, tanto da parte interna, quanto da parte externa do produto. O uso de ferramentas quimiométricas, como o Image Principal Componente Analysis (PCA de imagens), permitiu evidenciar alterações de cor das amostras no período de observação e correlacioná-las com os dois tipos de embalagens utilizados e com os valores obtidos nas análises físico-químicas. Os resultados apontaram que as características das embalagens relacionadas à permeabilidade a gases e vapor d’água propiciaram alterações físico-químicas e microbiológicas nas amostras, resultando em diferentes tonalidades de amarelo perfeitamente evidenciadas pelo PCA, sendo que a embalagem a vácuo se demonstrou mais eficaz na conservação das propriedades avaliadas. A contaminação microbiológica das amostras ressaltou a importância das boas práticas de fabricação (BPF) na qualidade do queijo Minas frescal.</p><p>Abstract</p><p><span lang="EN-US">The purpose of this paper was to evaluate the influence of Low Density Polyethylene plastic bags (LDPE) and vacuum packaging on the color, physicochemical and microbiological quality of Minas fresh cheese. 10 cheeses from 5 artisan producers from the city of Belo Horizonte were acquired two days after fabrication. The cheeses were divided into two groups, each one with 15 units (three pieces of five chesses), and stored in a refrigerator at 6 ° C until the day of analysis. The analysis of pH, humidity content, fat content, microbiological and the study of color were made on days 0, 10 and 20, both in the inner and the outer part of the product. The use of chemometric tools, such as Principal Component Image Analysis (Image PCA), was able to detect the color changes of the samples during the observation period and correlate them with the two types of packaging and the variations on the physical chemical parameters. The results showed that the characteristics of the packages related to gases and water vapor permeability have provided physical, chemical and microbiological changes in the samples, resulting in different shades of yellow, perfectly highlighted by the PCA. Microbiological contamination of the samples stressed the importance of good manufacturing practices (GMP) on the quality of Minas fresh cheese.</span></p>

Edible Film Coatings to Extend the Shelf-Life of Fresh-Cut Pineapple

2021 ◽  
Vol 885 ◽  
pp. 67-74
Author(s):  
Giuseppina Gullifa ◽  
Stefano Materazzi
Keyword(s):  
Shelf Life ◽  
Complete Characterization ◽  
Coating Material ◽  
Processed Foods ◽  
Minimally Processed ◽  
Film Coatings ◽  
Volatile Organic ◽  
Fresh Cut

This study proposes an innovative coating material and procedure to extend the shelf-life of fresh-cut pineapple classified as “minimally processed foods”. The novelty of this work consists of the using of biodegradable cases for the storage of fruits during the experiments under refrigerated conditions. In addition, the application of the coating process was evaluated over a period of 15 days and a complete characterization of the Volatile Organic Compounds (VOCs) was performed by gaschromatography coupled to mass spectrometry (GC-MS) to assess the effect of the coating material on the flavor, the appearance and the quality of the fruits. Results demonstrated that the application of carboxymethyl cellulose and ascorbic acid on pretreated fresh-cut pineapple is able to reduce the aging process and prolonge the shelf-life of pineapple without requiring conventional PVC cases for storage.

Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach

2019 ◽  
Vol 49 (1) ◽  
pp. 158-169 ◽  
Author(s):  
Zahra Ghasempour ◽  
Ehsan Moghaddas Kia ◽  
Sahel Golbandi ◽  
Ali Ehsani
Keyword(s):  
Storage Time ◽  
Starter Culture ◽  
Statistical Design ◽  
Textural Properties ◽  
Food Product ◽  
Quality Attributes ◽  
Starter Cultures ◽  
Content Type ◽  
Probiotic Yogurt

Purpose The quality of probiotic yogurt which is remarked as a healthy, therapeutic and nutritious food product strongly depends on starter types and their compositions; however, the choice of starter culture affects the taste, aroma and quality of the final product. Through this study, to obtain favorable quality attributes of probiotic yogurt, a mixture of two thermophilic/mesophilic starter cultures (YC- 350/YC- X16) was applied for fermentation. Design/methodology/approach The effects of starter mixture, probiotic Lactobacillus paracasei and storage time on quality indices, such as apparent viscosity, water holding capacity, syneresis, post acidification rate and probiotic viability (L. paracasei), were assessed through using a combined (mixture-process) statistical design. Findings The results revealed that changes in viscosity and syneresis depend on the amount of YC- X16. Acidification rate was more pronounced at higher levels of YC- 350 (1.22 per cent) in comparison to that in YC-X16 (1.08 per cent) during storage time. With respect to probiotic viability, L. paracasei count was more than 107 cfu/mL during refrigerated storage time. Moreover, a promotive effect of YC- 350 on L. paracasei proliferation was observed in this study. Originality/value The favorable yogurt, from qualitative aspects, was manufactured at 75:25 per cent ratio of YC- X16:YC- 350 in probiotic type yogurts. Therefore, the use of mixed starter cultures developed textural properties of probiotic yogurt beside L. paracasei survival.

scholarly journals Quality of Quarg produced by probiotics application

2004 ◽  
pp. 37-48 ◽  
Author(s):  
Spasenija Milanovic ◽  
Mirela Panic ◽  
Marijana Caric
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Good Health ◽  
Sensory Properties ◽  
Point Of View ◽  
Starter Cultures ◽  
Maximum Score ◽  
Fresh Cheese ◽  
Shelf Stable

Quarg is a soft fresh cheese which is characterised by nutritive and energy value. Presence of essential milk components and usage of various starter cultures, most important of which are probiotics, contribute to the increase of the consumers, interest because of great health effects. In addition to their nutritive and economic importance, probiotics are important from technological point of view, as well. Therefore, the possibilities of probiotic Quarg manufacture, the effect of probiotics, traditional starter culture and their combination, on Quarg quality have been investigated in this study. Quarg was produced of milk with 2.5% and 4.2% fat content. The obtained results showed significant differences in chemical composition physical and sensory properties and shelf-life of the produced cheese samples. From 10 samples produced, 2 samples were of excellent sensory properties and have been evaluated with maximum score. All samples were shelf-stable 5 weeks, while decrease of pH value was insignificant during 30 days of storage at below 4?C. Different kinds of Quarg, produced by use of probiotics, could be used by all consumers categories having beneficial effect on intestinal function and promoting good health because of probiotic bacteria presence.

Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate

2020 ◽  
pp. 1-6
Author(s):  
Angela Zappia ◽  
Maria Luisa Branca ◽  
Amalia Piscopo ◽  
Marco Poiana
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Textural Properties ◽  
Calcium Lactate ◽  
Life Extension ◽  
Local Market ◽  
Mozzarella Cheese ◽  
Pseudomonas Species ◽  
Juice Concentrate ◽  
Fresh Cheese

Abstract Traditional Mozzarella is a fresh cheese produced in Italian local market without additives that shows a short shelf life of about 5 d. This work tested the use of natural additives (bergamot juice concentrate-BJ and calcium lactate-CL) in preserving liquid for a Mozzarella cheese with the aim to extend its shelf life, regarding the microbial growth and overall cheese quality. Results of qualitative analyses showed that the preserving liquid with the mix of BJ and CL promoted an extension of mozzarella shelf life up to 20 d. A slightly reduced growth of Pseudomonas species was evidenced after 5 d of storage, whereas no inhibition of lactic acid bacteria was observed for the storage period. Moreover, mozzarella cheese packed in mixed preserving liquid possessed better textural properties, evidenced by the lowest proteolysis index measured after 13 d of storage, and a good antioxidant activity.

scholarly journals Effect of selected starter cultures on production, properties and shelf life of fresh type cheese

2020 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Irena Barukčić ◽  
Marta Keškić ◽  
Katarina Lisak Jakopović ◽  
Sven Karlović ◽  
Rajka Božanić
Keyword(s):  
Shelf Life ◽  
Milk Fat ◽  
Microbiological Quality ◽  
Storage Period ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Number Of Microorganisms ◽  
Fresh Cheese ◽  
Protective Culture ◽  
Entire Storage Period

The aim of this study was to examine the influence of different starter cultures including protective culture on the production and properties of fresh cheese. Fresh cheeses were produced from pasteurized milk by adding mesophilic starter cultures, mesophilic cultures and liquid rennet and by adding protective culture. All samples were analysed for acidity (active and titratable), microbiological quality, texture, colour and sensory properties during 21 days of cold storage. Additionally, milk fat, the total dry matter, total proteins and mineral content were determined in all cheese samples on the first day of storage. It could be observed that the used mesophilic culture in general did not affect chemical composition of cheese. As expected, during the storage period acidity in all cheeses decreased, while the number of microorganisms increased, whereby that changes were significantly slowed down in cheese produced by adding protective culture. Scores of sensory evaluation were high during the entire storage period for all cheeses, but samples containing and cheese protective cultures achieved the highest score (18.56) at the first as well as at the last day of storage (17.98). According to all analyses, it is evident that the shelf life of cheese produced by adding protective culture has been prolonged for 12 days in comparison to samples produced without protective culture, and accounted 21 days when properly cool stored. In conclusion, the addition of protective culture might be useful for extending the shelf life and maintaining sensory properties as well as colour of fresh cheese.

Interrelationships between the diet fed to cows, composition and properties of milk and composition and quality of Cheshire cheese from farmhouse manufacturers

1985 ◽  
Vol 52 (4) ◽  
pp. 587-593 ◽  
Author(s):  
Alistair S. Grandison ◽  
Malcolm Anderson ◽  
Graeme D. Ford ◽  
Lavinia Newell
Keyword(s):  
Textural Properties ◽  
Rennet Coagulation ◽  
Cheese Texture ◽  
Manufacturing Methods

SUMMARYInterrelationships between concentrations of constituents of forages in diets fed to the cows, milks and cheeses, rennet coagulation properties of milks, manufacturing methods and the grades and textural properties of the cheeses produced by four farmhouse producers of Cheshire cheese were studied during the period December 1982 to June 1983. Many intercorrelations occurred in concentrations of constituents of the milks and ultrafiltrates. Rennet coagulation properties were related to concentrations of many of the constituents of the milks and forages in the diet. Many interrelationships in parameters of cheese texture and components of cheese composition were observed. Compositions and texture of the final cheeses were generally not related to the composition of the milks used in their manufacture.

TEM characterization of reaction zone in a SiC fiber-reinforced titanium alloy

1988 ◽  
Vol 46 ◽  
pp. 738-739
Author(s):  
G. Das ◽  
R. E. Omlor
Keyword(s):  
Titanium Alloys ◽  
Reaction Zone ◽  
Carbon Layer ◽  
Fiber Reinforced ◽  
Reaction Products ◽  
Sic Fibers ◽  
Sic Fiber ◽  
The Matrix ◽  
Immense Potential

Fiber reinforced titanium alloys hold immense potential for applications in the aerospace industry. However, chemical reaction between the fibers and the titanium alloys at fabrication temperatures leads to the formation of brittle reaction products which limits their development. In the present study, coated SiC fibers have been used to evaluate the effects of surface coating on the reaction zone in the SiC/IMI829 system.IMI829 (Ti-5.5A1-3.5Sn-3.0Zr-0.3Mo-1Nb-0.3Si), a near alpha alloy, in the form of PREP powder (-35 mesh), was used a茸 the matrix. CVD grown AVCO SCS-6 SiC fibers were used as discontinuous reinforcements. These fibers of 142μm diameter contained an overlayer with high Si/C ratio on top of an amorphous carbon layer, the thickness of the coating being ∽ 1μm. SCS-6 fibers, broken into ∽ 2mm lengths, were mixed with IMI829 powder (representing < 0.1vol%) and the mixture was consolidated by HIP'ing at 871°C/0. 28GPa/4h.

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